Roasted butternut
squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle - free side dish that just about everyone loves.
Not exact matches
For individual salad plates,
layer a few leaves of butter lettuce with some of the butternut
squash, a few strawberry
slices, some feta cheese, pepitas and cilantro and
sliced serranos if desired.
I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the
sliced vegetables, to up the thyme flavor) and
layered the eggplant
slices on top of the tomato base, without overlap, then peppers, then yellow
squash, then green zucchini and then another loose
layer of peppers.
Spray with cooking spray and scatter the
squash slices in a single
layer on the pan.
I made it again last night with this change: I added a
layer of finely
sliced and sautéed sweet onion after the
squash layer.
You could also
layer sliced tomatoes in between the onion mixture and the
squash and bake a few minutes longer.
Layer the baking sheet with the
squash slices, coat with the olive oil and spread the sugar evenly over the
slices.
Toss the butternut
squash slices with 2 tsp olive oil and season with salt and pepper, arrange
slices in a single
layer on the baking sheet and roast for 20 minutes until tender.
Top the onions with a single
layer of butternut
squash slices, slightly overlapping.
A flavorful and aromatic sauce surrounding
layers of
sliced eggplant, yellow
squash and carrots.
It is just a butternut
squash and a sweet potato that have been thinly
sliced and
layered around like a flower petal.
Layer in the butternut
squash slices and the rest of the Gruyere cheese.
A rich pork and tomato ragu
layered with
slices of sweet
squash for a great dose of beta - carotene and creamy avocado, loaded with healthy fats.
When the pastry comes out of the oven, add one
layer of
sliced squash to the bottom.
Lay the
squash slices in one even
layer on the baking sheet.